Wednesday, Feb. 4th

Between Steve and I, we chatted with all 7 of our children today. Chris called from jail to tell us his lawyer was there to see him and informed him that there is a 50% chance the District Attorney may drop the charges to a misdemeanor. We are praying that this is so because otherwise he may be looking at 3-5 years in prison, not the county jail. Chris isn't a bad person, he just makes stupid choices sometimes. I hate to think what he would be like after 3 years in prison. We hope he has really learned from this experience and makes some life changes. Steven has been in pain and ended up at the emergence room last night. He has a kidney infection and is on antibiotics, so hopefully he will feel better soon. Megan and Rachel are doing well. Evidently Reid got someones elbow in his face while he was out and damaged his glasses. He also fell on the ice and hurt his knee. I guess he got the glasses fixed and his knee is much better.

I have to share a new recipe I made for dinner tonight. I saw this recipe on "Spark People" and made a few small changes. This is so easy to make and we all loved it. Steve even said it made him think of his mother's lasagna recipe that she used to make him for his birthday every year before she passed away. The two things I loved besides how great it tasted, was that it only dirties one pan and it is ready in under 45 min. Here it is. Enjoy :o)

SKILLET LASAGNA

1 pound lean ground beef
1 small onion
minced garlic to taste
1 can petite diced tomatoes (undrained)
1 1/4 cup water
8 oz. can tomato sauce
2 teas. Italian seasoning
1 teas. salt
black pepper to taste
2 packs Splenda
2 1/2 cups broken whole wheat pasta noodles
1 cup low fat cottage cheese
1/4 cup grated Parmesan cheese
dash basil and black pepper (optional)
1 egg
part skimmed shredded mozzarella cheese

In a large skillet, brown beef, onion and garlic. Drain.
Add tomatoes, water, tomato sauce, Splenda, Italian seasoning and salt and pepper.
Stir in the uncooked, broken lasagna noodles.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender (mine took a bit longer).
Combine cottage cheese and Parmesan cheese and egg and mix well.
Add the basil and pepper if you choose.
When the pasta is done as appears to have absorbed the liquid, drop the cheese mixture by tablespoons onto the pasta mixture.
Cover and cook another 5 minutes.
Sprinkle with shredded mozzarella cheese and serve.

6 servings